HERB-STUFFED YANKEE POT ROAST WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 325 F. Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference. Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour. Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours. Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot. Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender. Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper. To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.
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Abdullah Imteyaz
[email protected]I'm going to try this recipe again, but I'll make some changes.
Faith Guzman
[email protected]This recipe was a disaster! The meat was overcooked and the vegetables were mushy.
Marlene Shippy
[email protected]I'm not sure what I did wrong, but my pot roast turned out dry and tough.
woodrow bear
[email protected]I would definitely recommend this recipe to others.
Mahmood Aslam
[email protected]This was a delicious and easy recipe. My family loved it!
Haseeb Sheikh
[email protected]This recipe is a keeper! I'll be making it again and again.
Arman Wared
[email protected]The herb stuffing was a bit too salty for my taste, but otherwise this was a great recipe.
GOOD_LUCK CNC (MD:Sumon{{C.N.C}})
[email protected]This was my first time making Yankee pot roast, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Stephanie Weingart
[email protected]I've made this recipe several times and it's always a hit! The meat is always tender and juicy, and the vegetables are perfectly roasted.
M Azeem
[email protected]This Yankee pot roast was fall-apart tender and bursting with flavor. The herb stuffing was a delightful addition, and the root vegetables roasted to perfection. I will definitely be making this again!